You will need!
- Nonstick vegetable oil spray
- 2¼ cups sugar
- 1 cup heavy cream
- 3 tablespoons light corn syrup
- ½ teaspoon kosher salt
- 6 ounces unsweetened chocolate, chopped
- 4 tablespoons butter, cut into pieces
- 2 teaspoons vanilla extract
- 1 teaspoon peppermint flavoring or extract or ¼ teaspoon peppermint oil
- 2 ounces soft peppermint puff candies, finely crushed
- Measuring cups
- Measuring spoons
- Candy Thermometer
- 8 x 8″ baking dish
- Saucepan or cauldron
- Hand Mixer or wand
- Pastry brush
Line an 8 x 8″ baking dish with foil, pressing into edges and leaving some overhang on the sides. Lightly coat it with nonstick spray. Heat sugar, cream, corn syrup, salt, and 2 Tbsp. water in a medium saucepan over medium, stirring, until sugar dissolves. Add chocolate and stir until melted and mixture is smooth, then bring to a boil. Fit the saucepan with a candy thermometer and increase heat to medium-high. Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238°.
Immediately pour mixture into a large bowl (do not scrape bottom or sides of pot). Dot top of mixture with butter; do not stir. Rinse the thermometer to remove any sugar crystals. Then pat dry, and fit in the bowl. Let the mixture sit until the thermometer registers 110°, About 30–45 minutes.
Remove the thermometer. Add vanilla extract and peppermint flavoring to the mixture and beat with a hand mixer, or use the stirring spell, on high speed until the mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.
Scrape into the prepared pan; smooth surface, then top with peppermint candies, pressing gently into the surface. Cover with plastic and let fudge sit at room temperature until set, at least 4 hours.
Using the foil, remove fudge from pan, peel away foil, and cut fudge into a 6×6 grid to make 36 squares.